Lemon Blueberry Cupcakes – Perfect Summer Treat

Lemon blueberry cupcakes have a special place in my heart—they were the first thing I baked to impress my partner on a warm summer afternoon. I still remember the scent of fresh lemon zest drifting through the kitchen and the sweet bursts of blueberries in each soft, fluffy bite. These cupcakes are my signature summer treat: light, moist, and topped with a swirl of tangy cream cheese frosting. I love combining citrusy brightness with just the right amount of sweetness, and this recipe brings that sunny flavor to life. If you’re craving easy lemon blueberry cupcakes from scratch that capture the taste of summer in every bite, you’re in for a treat. Let’s get baking!

Why You’ll Love These Lemon Blueberry Cupcakes

• Moist and fluffy with a citrus zing
• Made with fresh lemon juice and zest
• Juicy blueberries in every bite
• Easy to make—even for beginners
• Frosted with tangy cream cheese topping
• Perfect for summer gatherings or weekday treats
• The best lemon blueberry cupcakes for parties

Whether you’re baking a small batch lemon blueberry cupcakes recipe for yourself or bakery-style lemon blueberry cupcakes at home for a crowd, this is the recipe you’ll keep coming back to.

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Ingredients for Lemon Blueberry Cupcakes

For the Cupcakes:

• 1 ½ cups (195g) all-purpose flour
• ¾ tsp baking powder
• ⅛ tsp baking soda
• ¼ tsp salt
• ¼ cup (56g) unsalted butter, room temperature
• ¼ cup (60ml) vegetable oil
• 1 cup (207g) sugar
• ½ tsp vanilla extract
• 3 tbsp (29g) sour cream
• 2 large eggs
• ¼ cup (60ml) fresh lemon juice
• 1 tbsp fresh lemon zest (from 1–2 large lemons)
• 2 tbsp (30ml) milk
• 1 cup (149g) fresh or frozen blueberries

For the Cream Cheese Frosting:

• 8 oz (226g) cream cheese, room temperature
• ½ cup (112g) unsalted butter, room temperature
• 4 cups (460g) powdered sugar
• ½ tsp vanilla extract
• ½ tsp lemon extract (optional)
• 1 tbsp lemon zest

Dietary Swaps:

• Gluten-free: Use a 1:1 gluten-free flour blend
• Dairy-free: Substitute with plant-based butter and cream cheese
• Egg-free: Use flax eggs or applesauce

How to Make Lemon Blueberry Cupcakes – Step-by-Step

Step 1: Preheat and Prep

Preheat your oven to 350°F (176°C). Line a 12-cup cupcake pan with paper liners.

Step 2: Combine Dry Ingredients

In a medium bowl, whisk together:

• All-purpose flour
• Baking powder
• Baking soda
• Salt

Set aside.

Step 3: Cream Butter, Oil & Sugar

In a large mixing bowl, beat together:

• Butter, oil, and sugar
  Until light and fluffy (about 1.5–2 minutes).

Step 4: Add Flavor and Eggs

Mix in:

• Vanilla extract
• Sour cream

Then add:

• Eggs, one at a time
  Be sure to scrape the sides of the bowl between additions.

Step 5: Add Wet & Dry Ingredients

Add half of the dry mixture, then:

• Mix gently

In a small bowl, combine:

• Lemon juice, lemon zest, and milk

Add this to the batter, followed by the remaining dry mixture. Mix just until smooth—don’t overmix!

Step 6: Fold in Blueberries

Toss blueberries with ½ tablespoon of flour to prevent sinking.
Gently fold into batter.

Step 7: Fill & Bake

Fill cupcake liners just over halfway full. Bake for 17–20 minutes, or until a toothpick inserted in the center comes out clean.

Cool completely on a wire rack before frosting.

Making the Cream Cheese Frosting

Step 1: Beat Base

In a bowl, beat:

• Cream cheese and butter
  Until smooth and fluffy.

Step 2: Add Flavor

Mix in:

• Half of powdered sugar
• Vanilla extract, lemon extract (optional), and lemon zest

Step 3: Finish the Frosting

Add remaining powdered sugar and beat until light and creamy.

Step 4: Frost and Decorate

Pipe onto cooled cupcakes using a large tip (like Ateco 847).
Top with:

• Lemon slice quarters
• Fresh blueberries

Pro Tips for the Best Lemon Blueberry Cupcakes

• Use room-temperature ingredients for better mixing and texture.
• Toss blueberries in flour to prevent them from sinking.
• For extra moist lemon blueberry cupcakes with sour cream and oil, don’t skip the sour cream!
• Don’t overbake—check with a toothpick at 17 minutes.
• For a flavor twist, add a blueberry jam filling inside the cupcake!

Best Ways to Serve Lemon Blueberry Cupcakes

• With hot tea or iced lemonade on a summer day
• At a brunch table with fruit salad and yogurt
• As mini desserts at weddings or parties
• Packaged in a cute box for homemade gifts

Want to try another fruit-based dessert? Check out our:

• Lemon Raspberry Cheesecake Recipe
• Natural Zepbound Recipe – 5-Min Weight Loss Fix
• Churro Cheesecake Cookies – Easy Dessert Recipe Ideas

Nutritional Information for Lemon Blueberry Cupcakes

Nutrient	Per Cupcake
Calories	340 kcal
Carbohydrates	42g
Protein	3g
Fat	18g
Saturated Fat	10g
Sugar	30g
Sodium	120mg

Low in trans fats. Moderate sugar. High in flavor!

Storage & Leftovers

• Refrigerate: Store in an airtight container for up to 4 days
• Freeze: Unfrosted cupcakes can be frozen for up to 3 months
• Reheat: Thaw overnight in the fridge, then bring to room temperature before serving

Pro Tip: Frost only when ready to serve for the freshest texture.

FAQs – lemon blueberry cupcakes

Can I use frozen blueberries?

Yes! Just toss them in flour before folding them in. Don’t thaw to prevent bleeding.

What makes lemon blueberry cupcakes moist?

A combo of sour cream, oil, and fresh lemon juice ensures extra moistness.

How do I keep blueberries from sinking?

Toss them in a tablespoon of flour before folding into the batter.

Can I make lemon blueberry cupcakes ahead of time?

Absolutely. Bake up to 2 days ahead and store refrigerated. Frost the day of for best results.

Are these cupcakes good for parties?

These are the best lemon blueberry cupcakes for parties! Make a double batch—they disappear fast.

Final Thoughts

Now that you know how to make the best lemon blueberry cupcakes at home, it’s time to get baking!

These soft lemon cupcakes with juicy blueberries and rich cream cheese frosting are a summer favorite you’ll make again and again.

👇 Try the recipe and leave a comment!
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